TEMPURA
Steps:
- In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
- 4 servings
- In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.
GINGER TEMPURA (SHOGA NO TEMPURA)
Simple and unusual. Ginger acts as an appetizer, freshens the palate, ans also warms the body. Good as an hors d'oeuvre or between the courses of as heavy meal, or served with pumpkin or sweet potato tempura. It would also make an amazing garnish on some dishes. From "Good Food From a Japanese Temple".
Provided by zeldaz51
Categories Japanese
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut ginger into medium-thin rounds across the fiber grain, then cut rounds into fine julienne strips.
- Mix flour, salt, and water well. place ginger in batter and toss to coat well.
- Heat oil to 340F/179C,and deep-fry ginger in 4 portions. Drain well and sprinkle with salt.
- Serve hot! Does not keep.
Nutrition Facts : Calories 38.4, Fat 0.2, SaturatedFat 0.1, Sodium 100.3, Carbohydrate 8.2, Fiber 0.6, Sugar 0.4, Protein 1
GARI: JAPANESE PICKLED GINGER
You can easily make Japanese pickled ginger, also called sushi ginger or gari. It will last in the refrigerator for up to a year.
Provided by Setsuko Yoshizuka
Categories Condiment
Time 30m
Yield 32
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Wash the young ginger root and scrape off any brown spots with a spoon. Then scrape off all the skin with a scraper or peel the ginger by hand.
- Slice the ginger thinly and salt the slices. Leave salted ginger slices in a bowl for about 1 hour.
- Dry the ginger slices with paper towels and put them in a sterilized, heat-resistant container or jar.
- Mix the rice vinegar and sugar in a pan and bring to a boil until the strong vinegar aroma has evaporated.
- Pour the hot vinegar and sugar mixture over the ginger slices. If you want to keep the ginger spicy, pour out the liquid after about 1 minute. Otherwise, let the mixture sit for 2 to 3 minutes.
- Drain the slices in a colander and let them cool by placing them on a paper towel in a single layer. The pickled ginger should change its color to light pink; if you are using old ginger, it might not turn pink naturally.
- With clean hands, squeeze the liquid out of the slices and place them in a jar.
Nutrition Facts : Calories 75 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 83 mg, Sugar 13 g, Fat 0 g, ServingSize 24 to 32 servings, UnsaturatedFat 0 g
VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Provided by Good Food team
Categories Dinner, Snack, Starter, Vegetable
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
- When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
- Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.
Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 2.08 milligram of sodium
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